There are some weeks where there is just SO much work that I don’t feel like cooking anything. However, being on a budget means eating less take-out and more home cooked meals. While looking for a quick and easy recipe, I came across this one in last year’s Bon Appetit Italy Issue. What is ramen doing in an Italy issue? I’m not quite sure, but the recipe was part of the 4 Chefs/1 Ingredient Challenge, which was to get creative with canned tuna. I like that the recipe highlights the flexibility of ramen, and has made me curious about other ways to jazz up the noodles.
Ingredients
- 1 can Italian tuna packed in olive oil, drained
- 1 package ramen (any flavor you prefer)
- sesame oil
- fresh basil, chopped
- carrots, peas, fresh spinach, or any other veggies you’d like to add
- 2 cups vegetable stock
- 1 egg
Preparation
Heat a tablespoon of sesame oil in a pot over medium heat. Add the tuna, the spice packet (sodium alert!), the chopped basil, and your veggies. Saute for 2 to 3 minutes. Add the vegetable stock and bring to a boil. Add the noodles and cook until they are tender. Crack the egg on top, and remove from heat as soon as the egg sets.
How do you “make it your own” when it comes to ramen? I’d love to get new ideas to try out.
